First Week in December Menu

First Week in December Menu!

This weeks menu is ready! We follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison and we encourage you to check out their websitebooks and various social media platforms. My new book, Convenient Food from Brianna’s Kitchen arrived this week. There are so many yummy recipes to choose from!


Monday: Lasagna Soup (S), Page 149 of the book, Convenient Food  Lazy Lasagna is a favorite meal in our household so this week we are trying all the flavors in a warm winter soup.

Tuesday:  Taco Tuesday! (E) Black Bean Tacos over Cilantro Lime Rice Page 157 of the book, Convenient Food.

Wednesday: Lasagna Cabbage Rolls (s). Page 76 of Convenient Food.

Thursday: Southwestern Meatloaf  (S) Page 65 of Convenient Food

Friday: Carb Friendly Pizza & Movie Night (S)

Saturday: Western Burgers (S) Page 112 of Convenient Food

Sunday: Loaded Stuffed Spaghetti Squash (S) Page 65 of Convenient Food


For my Sweet Tooth

Pumpkin Torte Page 408 of Convenient Food

Black Raspberry Cheesecake Page 420 of Convenient Food


My Recipes

New Pizza Crust Creation:

  • 2 cups mozzarella cheese
  • 1 tablespoon cream cheese
  • 1 egg
  • 1/2 cup baking blend
  • 1/4 cup psyllium husk
  • 1/4 cup nutritional yeast
  • 1/2 cup Parmesan cheese
  • 1 tablespoon Italian seasoning.

Place the both the mozzarella and cream cheese into the microwave for a 1 minuet and 1/2. Add the remaining ingredients and mix well.  If the dough is to soft, add more parmesan cheese or baking blend until easy to roll out. Place the dough between to pieces of parchment paper. I prefer to use a fondant roller to stretch the crust or you can use a rolling pin. Cook at 400 degrees for 10 mins until browned.  Place desired toppings on crust and cook for an additional 10 minuets or until the cheese is browned.

Cranberry Chia Preserves is a recipe I created a couple years ago adapted from a Facebook post. This recipe is delicious, so very easy and done is less than 15 minutes!! Tart but sweet, this fall recipe can be used on top of bread, turkey or just a spoon full of yum.

  • 1 (12 oz.) bag of fresh cranberries
  • 2TBSP chia seeds
  • 1 cup water
  • 1/2 cup xylitol
  • 1 TBSP Braggs Apple Cider Vinegar
  • 1 teaspoon almond extract (optional)
  • orange zest or 1 drop of orange essential oil, (optional)
  • a dash of crushed red pepper (optional)

Bring all ingredients to boil, simmer for 10-12 minutes. Store in mason jars. This recipe made approx. 1 1/2 pints. Refrigerate.

Feeling Creative try some of these other additions to the preserves:

  • A cup of frozen raspberries
  • A cup of frozen strawberries
  • A cup of frozen rhubarb

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